Quick Caramel Pecan Cinnamon Rolls

Preheat oven to 400ºF. Grease or spray with nonstick spray 9 muffin cups of a 12-cup muffin pan. Place the muffin pan on a large baking sheet.

Divide pecans evenly among the 9 muffin cups.

In a small bowl, whisk ice cream topping and melted butter. Pour 1 tablespoon over the pecans in each of the muffin cups. (If you have a little bit left over, just divide it evenly.)

On a very lightly floured board, roll out the pizza dough to a 9 X 13 inch rectangle.

Mix together the sugar and cinnamon. Sprinkle evenly over the dough.

Beginning with the 9-inch side, roll the dough into a log. Cut the dough log every inch until you have 9 individual rolls. Put one roll in each muffin cup on top of the caramel.

With the muffin tin on a baking sheet (to catch any caramel overflow), bake 15–18 minutes until golden brown.

Place on cooling rack. Put a large cake pan (such as a jelly roll pan) or a heatproof tray on top of the muffin tin. Using oven mitts, invert the muffin tin onto the pan or tray. Use a spoon or silicone spatula to scrape up any little bits of nuts or caramel left in the pan and put it on the rolls.

Serve warm. These taste best the day they’re made (like all refrigerated dough products), but may be stored in a covered container at room temperature. Gently reheat in microwave.